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What is measured on the Scoville scale?

bone hardness

ghosts activity

pepper sharpness

fat tissue

The Scoville scale is a measurement of the pungency (spiciness/heat) of chili peppers and other spicy foods, as recorded in Scoville Heat Units (SHU) based on the concentration of capsaicin. The scale is named after its creator, American pharmacist Wilbur Scoville, whose 1912 method is known as the Scoville organoleptic test.

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the Netherlands

5%

0%

88%

5%

17

Australia

17%

0%

78%

4%

23

Germany

13%

8%

73%

3%

112

Republic of Ireland

21%

7%

71%

0%

14

Poland

12%

6%

68%

12%

2007

the United States

10%

8%

65%

16%

60

Switzerland

0%

31%

63%

0%

19

the United Kingdom

14%

10%

58%

14%

68

Italy

25%

8%

50%

16%

12

India

5%

21%

47%

26%

19

Austria

25%

15%

45%

15%

20

Greece

16%

16%

33%

33%

12

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